1315 Oeufs Bergère

Name: Oeufs Bergère
Cuisine: France
Ingredients: fried eggs; white breadcrumbs; melted butter; mushrooms; cooked lamb; egg; lamb; light meat glaze; eggs; cream sauce

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

En Cocotte

Coat the bottom and sides of fairly large egg cocottes with a layer of a hot mince of equal parts of finely chopped cooked lamb and mushrooms mixed with